UID:
almafu_9961401302602883
Format:
1 online resource (XXI, 595 p.)
Edition:
2nd, Revised and Extended Edition
ISBN:
9783111111872
Series Statement:
De Gruyter Textbook
Content:
This book provides an excellent platform for understanding the chemical processes involved in food transformation. Starting with the examination of major food components, such as water, carbohydrates, lipids, proteins and minerals, the author further introduces the biochemistry of digestion and energy metabolism of food ingredients. The last section of the book is devoted to modern food technologies and their future perspectives.
Note:
Issued also in print.
,
In English.
Additional Edition:
ISBN 9783111113302
Additional Edition:
ISBN 9783111108346
Language:
English
DOI:
10.1515/9783111111872
URL:
https://doi.org/10.1515/9783111111872?locatt=mode:legacy
URL:
https://www.degruyter.com/isbn/9783111111872
URL:
https://doi.org/10.1515/9783111111872?locatt=mode:legacy
URL:
https://www.degruyter.com/isbn/9783111111872
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